Cinnamon Roll Cookies

Cinnamon Roll Cookies, I was at a party last week and I spotted those beautiful cinnamon roll shaped cookies, and I fell in love immediately! With the way they look and smell… they are irresistable. They really taste like cinnamon rolls! And you know me.

I love cinnamon rolls, but working with yeast can be scary. These cookies give you the taste of a cinnamon roll in cookie form—no yeast required! They look like flattened cinnamon rolls and feel special enough to serve around the holidays.

These simple, sweet and resistant cookies are made from sugar dough!

Ingredients

• 1 large egg, at room temperature
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
• 2 teaspoons pure vanilla extract
• 3/4 cup (150g) granulated sugar
• 3/4 cup (170g) unsalted butter, softened to room temperature
• Filling
• 1/4 cup (50g) granulated sugar
• 2 Tablespoons (15g) butter, melted and slightly cooled
• 1 Tablespoon ground cinnamon
• Icing
• 3 Tablespoons (45ml) milk
• 1 cup (120g) confectioners’ sugar
• 1/2 teaspoon pure vanilla extract

Instructions

1. Make dough: Mix flour, baking powder and salt together. Aside.
2. Use a hand mixer or stand mixer with a paddle attachment and beat the butter at high speed for one minute until it becomes creamy. At medium speed, stir the granulated sugar until it becomes creamy, about 2 minutes. Add the egg extract and vanilla and whisk on the fire until it merges, about one minute. Scrape down the sides and bottom the pot if necessary.
3. Add the dry ingredients to the wet ingredients and mix at least to the combined. If the dough is still very smooth, add a tablespoon of flour to make it better.
4. Shape and filling: Divide the dough into 2 equal parts. Place each piece in a rectangle (about 9 x 7 inches) on the crushed silicon bread plate (or crushed parsley paper) about 1/4 "in. Spread a tablespoon of melted butter on each rectangle. Mix and sprinkle the crystalline sugar and cinnamon evenly. .
5. Work slowly, drawing each rectangle tightly into a 9-inch record. If the dough is completely cracked, use your fingers to soften it. Some cracks are fine. Leave the dough blocks to cool for at least two hours. What I would like to do is transfer the records carefully to a chopping board or panel and cover them loosely with plastic wrap.
6. Preheat oven to 177 ° C (350 ° F). Cover the large baking sheet with baking paper or baking mat from silicone. (Cookies are always recommended.)
7. Remove the dough blocks from the refrigerator. Cut into 1/2 inch slices. Place slices on bread trays about 2 centimeters away.
8. Bake for 10-11 minutes, until light brown on both sides. Take it out of the oven, let it cool for 5 minutes on the baking sheet, then transfer it to a holder until it cools before glazing.
9. Make Cherry: Throw all ingredients to form ice together. Sprinkle cookies. Cover and store cookies at room temperature for up to 5 days.

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